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Mango Gazpacho ( Zero Points Plus)



Following Weight Watchers? This fabulous chilled soup is ZERO points and you can make it quickly. Talk about veggies; this soup is loaded. Lets face it, it may be well into September, but it is 90 degrees outside. A nice bowl of ice cold Mango Gazpacho will hit the spot!

I found this recipe on Pinterest! It sounded interesting, so I thought I'd give it a try. It was definitely different -but very tasty. My adapted recipe called for most of the end of summer vegetables: tomatoes, peppers, red onion, garlic, cucumber, corn on the cob kernels, and mango.

Using my blender, it was easy enough to make. I served it in these cute little bowls. The presentation was lovely and everyone seemed to like it.

It is certainly healthy and the best part as I said is that on Weight Watchers it is Zero Points Plus .  The soup itself is a creamy puree, but it is topped with a hearty medley of crunchy vegetables and mango. I loved the texture and colors. And of course it's gluten free and vegan.

I think it tastes best really cold and after the flavors had a chance to mingle.
Two days later it is even more amazing!
It also tastes great with a dollop of sour cream or Greek yogurt.

Author: Judee Algazi at Gluten Free A-Z Blog
Adapted from : I Don't Go To The Gym
Prep Time: 10-15 minutes
Cook Time: None

Ingredients for Soup: 
1 mango, peeled and chopped
2 fresh summer tomatoes, quartered
1/2 cup of chopped celery
1 medium cucumber or 2 kirby cucumbers, chopped
1 clove, garlic chopped ( more if you LOVE garlic)
1/2 cup of chopped red onion
2 cups of diced tomatoes ( canned)
1/4 cup fresh cilantro, chopped
Salt and pepper to taste

Ingredients for garnish: 
1 tomato, chopped
1/2 cup chopped red onion
1/2 cup chopped celery
1/4 cup chopped fresh cilantro
1/2 cup chopped red or yellow pepper
1/2 cup chopped mango
Optional: 1/2 cup raw uncooked corn on cob kernels ( cut off the cob)
Optional: jalapeño pepper chopped to taste
Salt and peeper to taste.

Directions:

Peel and chop the mango- Use half of the mango to make the soup reserve the other half for the topping. Place the mango in the blender along with the chopped tomatoes, chopped cucumber, garlic, red onion, and cilantro. Puree. Add the diced tomatoes and stir with a spoon. Pour into 5 soup bowls and chill for at least 3 hours.

Vegetable Garnish:
Mix all of the ingredients together and toss with salt and peeper to taste. Set aside to use as a garnish on the soup. Divide between the 5 bowls.

Top with sour cream or Greek yogurt if desired





Other Chilled Soups : 


Do you like chilled soups? What kind do you make?

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